Heat oil in lrge heavy pot over med-hi heat until shimmering. Add carrots, parsnips & onions; cook until lightly browned, about 5-7 minutes. Add garlic, cook about 30 seconds.
Add broth, potatoes, all herbs & bring to boil. Reduce heat to low, cover, simmer about 15 minutes.
Remove and discard rosemary & bay leaf. Transfer 3 C solids, 1 C broth and bread to blender, puree until smooth. Stir puree back into pot.
Add spinach, cannellini beans & lima beans & cook over med heat about 8 minutes. Stir in 1 T vinegar and season w/ salt & pepper. Serve passing extra vinegar to taste.
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